BLACKENED TILAPIA WITH BLACK-EYED PEA SALAD

Blackened Tilapia with Black-Eyed Pea Salad image

Number Of Ingredients 12

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1 tablespoon Paprika
1/2 teaspoon Ground cumin
1 pinch Kosher salt and freshly ground pepper
4 6oz Tilapia fillets
1/3 cup Jarred salsa verde
2 tablespoons White wine vinegar
2 tablespoons Sour cream
3 tablespoons EVOO
14 ounces Shredded coleslaw mix
1 15oz can black-eyed peas, drained and rinsed
6 cups Chopped romaine lettuce
4 pieces Cornbread for serving (optional)

Steps:

1. Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.
2. Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don't toss.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
4. Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.